Introduction
Copycat Dolly Parton’s Stampede Soup is a rich, creamy vegetable soup that has become a beloved favorite among visitors of Dolly Parton’s famous dinner attraction, Dolly Parton’s Stampede. Known for its velvety texture, comforting warmth, and fresh vegetable medley, this soup is a perfect starter or a hearty meal when paired with bread or crackers. It’s a dish that embodies Southern hospitality — warm, inviting, and satisfying.
Origin
This soup is inspired by the version served at Dolly Parton’s Stampede Dinner Attraction, a popular entertainment venue with locations in Pigeon Forge, Tennessee, and Branson, Missouri. The dish is part of the multi-course feast served to guests during the show, and it quickly became one of the most memorable parts of the dining experience. Fans began recreating the soup at home, and “copycat” recipes were born to capture its iconic flavor.
Cultural Significance
This soup represents more than just a delicious dish — it symbolizes the Southern tradition of bringing people together over warm, comforting meals. At Dolly Parton’s Stampede, guests from all over the country gather to enjoy this soup as part of a shared experience, reinforcing its reputation as a dish that unites people and evokes nostalgia for home-cooked Southern food.
Ingredients Quantity
- ½ cup finely diced carrots
- ½ cup finely diced celery
- ½ cup finely diced onion
- ½ cup finely diced potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup all-purpose flour
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Additions
- 1 cup frozen corn or peas for extra sweetness and color
- 1 cup shredded cooked chicken for a heartier soup
- A pinch of nutmeg for a subtle warm spice note
- Use vegetable broth for a vegetarian-friendly version
Tips for Success
- Dice vegetables evenly: This ensures even cooking and a smooth, creamy texture.
- Cook low and slow: Simmer gently to allow flavors to meld without overcooking vegetables.
- Whisk flour well: To prevent lumps, whisk the flour into melted butter before adding liquids to make a smooth roux.
- Season at the end: Taste after the soup has simmered, then adjust salt and pepper as needed.
Instructions
- In a large pot, melt butter over medium heat.
- Add carrots, celery, onion, and potatoes. Cook for 5-7 minutes until vegetables are slightly softened.
- Sprinkle flour over the vegetables and stir to coat evenly, cooking for 1-2 minutes to eliminate raw flour taste.
- Slowly whisk in chicken broth, stirring constantly to prevent lumps.
- Bring to a gentle simmer and cook for 15-20 minutes until vegetables are tender.
- Lower heat and slowly add cream and milk, stirring until smooth.
- Season with salt and pepper to taste.
- Simmer for 5 more minutes on low heat, stirring occasionally, until soup thickens to desired consistency.
- Garnish with fresh parsley and serve hot with bread or crackers.
Description
This soup is creamy, velvety, and rich, with tender vegetables in every bite. The broth is smooth and comforting, with a balanced flavor that is savory yet slightly sweet from the carrots and onions. It’s hearty without being heavy, making it an ideal starter or light meal.
Nutritional Information (per serving, approx. 6 servings)
- Calories: ~240
- Protein: ~5 g
- Carbohydrates: ~17 g
- Fat: ~17 g
- Fiber: ~2 g
- Sodium: ~680 mg
(Values vary depending on cream type and additional vegetables used.)
Conclusion
Copycat Dolly Parton’s Stampede Soup allows you to enjoy a piece of the famous dinner show experience right in your own kitchen. Its creamy texture and simple, flavorful ingredients make it a family-friendly dish that is both nostalgic and comforting.
Recommendation
Serve this soup with warm biscuits, cornbread, or crusty rolls to soak up every drop. For a complete meal, pair it with a simple salad or a grilled sandwich.
Embracing Healthful Indulgence
To make this dish lighter, use half-and-half instead of heavy cream, or substitute part of the cream with unsweetened almond milk. You can also thicken the soup with pureed vegetables instead of flour for a gluten-free option while boosting fiber and nutrients.
Would you like me to create a slow cooker version of this recipe so you can prepare it with minimal hands-on time?